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The Field to Table Cookbook is now available in the Mercantile!

“Close attention to ingredients is at the heart of all good cooking, and Susan Ebert’s The Field to Table Cookbook brings a wide, and wild, range of foods into sharp and delicious focus. As a fellow cook, forager, and father, this book will send me tromping into the woods, and then invite me back into the kitchen with curiosity, and appetite, renewed.” — Cal Peternell, Chef, Chez Panisse Restaurant, and author of The New York Times bestseller Twelve Recipes

“Susan L. Ebert’s The Field to Table Cookbook is a wake-up call for locavores. If you aren’t foraging wild fruit, berries, nuts, and greens; hunting deer, goose, and ducks; and reeling in fresh and saltwater fish because you don’t know how to make them taste delicious, you don’t have an excuse anymore. And if your freezer is already full of wild fish and game, then here’s the cookbook you’ve been looking for. Finally—I know what to do with those persimmons! — Robb Walsh, author of Texas Eats and three-time James Beard Award winner

“Susan has captured the very essence of field-to-table cooking. This book is a passionate journey that mentors the reader through the field, and traverses the spirituality of nature by arriving full circle at the dinner table.” — Bryan Caswell, Chef and co-owner of Reef, named Bon Appétit magazine’s 2008 Best Seafood Restaurant in America; 2010 and 2011 James Beard Award nominee, Best Chef Southwest

The Field to Table Newsletter

Want to learn more about seasonal foraging? Or perhaps hone your butchery prowess or fly-fishing finesse before heading into the kitchen to prepare a glorious fresh meal? Subscribe to The Field to Table Newsletter for updates on coastal culinary clinics, river trips, hog-butchering classes, foraging adventures, wild jam-making classes, bookstore appearances and more!